BJ Brinker’s Home Cooking: Sourdough Dill Pickle Bread

 If you like pickles, you will love this.  Makes a cheeseburger, grilled chicken sandwich or a grilled cheese sandwich even better.

SOURDOUGH DILL PICKLE BREAD

(makes 1 loaf)

Ingredients:

*1/2 cup warm dill pickle juice (114 grams)

*3/4 cup warm filtered water (171 grams)

*1/3 cup + 1/2 tablespoon  active sourdough starter (100 grams)

*1 teaspoon salt (6 grams)

*3 5/8 cup bread flour (450 grams)

*2 tablespoons fresh dill (or 1 tablespoon dried)

*1 cup chopped dill pickles (drained and patted as dry as you can)

Directions:

~In a large glass mixing bowl, whisk the water, dill pickle juice, salt and starter until the starter has dissolved. 

~Add in flour, salt and dill weed and mix (the dough will be shaggy/lumpy).

~Cover with a clean damp kitchen towel and let rest for 1 hour.

~Pour some cold water into a small bowl.

~Uncover the dough and put your finger tips into the cold water.

~Slide your wet fingers under the dough and gently lift off the bottom of the bowl.

~Pull up on the dough and stretch it then fold it in half towards you.

~Turn the bowl a quarter turn and repeat the stretch and fold method (do this step two more times).

~Cover the bowl with a damp towel.

~Add in chopped dill pickles (that have been patted as dry as possible).

~Let the dough rest another 20 minutes and repeat the stretch and fold method again.  do this every 20 minutes for a total of 4 times.

~After the final fold, shape the dough into a ball and place into a clean bowl.

~Cover and allow to rise for 8-12 hours on the counter (draft free area is best).

~Sprinkle counter top with flour.

~Place fingers in cold water again and gently place fingers under the dough.

~Lift up the dough in the center and allow the dough to drape down over fingers for a second or two and then place on floured counter top.

~Lightly sprinkle the top of the dough with flour.

~Flip the dough over.

~Pinch the edges together to form a ball.

~Flip the dough over again, so that the seams are faced down.

~Gently pull the dough towards you and turn a quarter turn as you pull it.

~Repeat this until it becomes a tight ball.

~Lightly dust with flour.

~Line a bowl with a clean towel or use a proofing basket.

~Generously dust towel or proofing bowl with flour.

~Cover with a damp towel and place in a plastic bag.

~Refrigerate for 12-36 hours.

~Place a large cast iron dutch oven in the oven.

~Preheat oven to 450 degrees for 45-50 minutes.

~Remove dough from the refrigerator and remove towel.

~Allow to sit for at least 40 minutes (I do this while the dutch oven is heating up).

~Lightly dust the top of the dough with flour.

~Place a sheet of parchment paper on counter.

~Gently remove dough from bowl, and place on parchment paper.

~Using a razor blade or sharp knife, make shallow (1/4 inch) cuts on top of bread (any design).

~Carefully remove dutch oven from the oven and remove the lid.

~Using the parchment paper gently lift he dough into the hot pan.

~Place the lid back on.

~Place back into oven on the bottom rack and bake for 20 minutes.

~Remove the lid and bake for another 20 minutes.

~Remove from oven and carefully lift the bread by the parchment paper and place on a cooling rack.

~Cool completely before cutting.